Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, coconut crusted tofu & veggies on rice. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Coconut Crusted Tofu & Veggies on Rice is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Coconut Crusted Tofu & Veggies on Rice is something which I have loved my entire life.
I'm not typically one to indulge in fried foods, but this Coconut Crusted Tofu with Sweet Chili Sauce is too good to pass up. My trick: I keep my portion size small and load the rest of my plate with veggies. These subtly sweet Coconut Crusted Tofu dippers are the perfect vehicle for tangy sweet chili sauce.
To get started with this particular recipe, we have to first prepare a few components. You can have coconut crusted tofu & veggies on rice using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Crusted Tofu & Veggies on Rice:
- Prepare 1 pack firm tofu
- Prepare 1 cup panko breadcrumbs
- Prepare 1/2 Cup desiccated coconut
- Make ready 1/4 Cup flour
- Prepare 1/4 Cup corn flour (corn starch)
- Get 2 tbsp water
- Prepare 1 pack Pak Choi
- Take 1 sweet potato
- Get 2 Cloves garlic
- Take 1 pack rice (I use sushi rice!)
- Make ready 1 avocado
- Get 2 spring onions
- Make ready Olive oil
- Make ready Salt and pepper
- Make ready to taste Soy sauce & sriracha
Nobody does crispy tofu better; we've crusted the delicate veggie delight a thousand different ways, but this is the best by a hot mile. This recipe for Coconut Crusted Tofu with Sweet Chili Sauce is a tasty way to add a plant-based meal to your diet. The tofu does not taste like coconut at all. You might as well just bread it with flour.
Instructions to make Coconut Crusted Tofu & Veggies on Rice:
- Start by pressing your tofu. Drain the liquid and wrap in a tea towel. Place a heavy object on top and let sit for about 15 minutes while you prep the veggies.
- Preheat oven to 200C. Peel sweet potato and cut in round slices. Drizzle with olive oil, salt and pepper and roast for about 20 minutes.
- Cut bottom bit off of pak choi. Wash and then place in pan drizzled with olive oil and salt and pepper. Mince garlic and put in pan. Set aside to cook after.
- Cut tofu in 1 inch pieces. Mix flour, corn flour and water in a bowl. The consistency should be slightly thicker than a pancake batter. Add more water if necessary. Mix the coconut and panko breadcrumbs in a second bowl.
- Dip the tofu in the flour mixture then cover in the coconut mixture. Once completed, heat a pan with oil on medium high (enough oil to cover whole bottom of pan- you don’t need to deep fry).
- Turn on the pan with pak choi to medium high and let pak choi sauté for about 10 minutes. Should turn soft and shiny.
- Cook tofu for about 4 minutes on each side. Will turn a lovely golden brown.
- Prep rice, and then place sweet potato, pak choi, and tofu on top. Can add avocado and spring onions if desired. Drizzle with sriracha and soy sauce to taste!
All Reviews for Coconut-Crusted Tofu with Peach-Lemongrass Salsa. The coconut crusted tofu is cooked to golden brown perfection, drizzled with a sweet and spicy sauce, and This Coconut Crusted Tofu recipe stems straight from my childhood love of coconut shrimp. This was one of our favorite dishes this thanksgiving! Not necessarily the lowest calorie option on. These Coconut Crusted Tofu and Pineapple Bites were inspired by two completely different sources - Soni's Food's Coconut Crusted Tofu with Spicy Mango and Cucumber Topping and this very cool. coconut-crusted tofu recipe: Try this coconut-crusted tofu recipe, or contribute your own.
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